Peppered Lamb
- Kid-friendly
- Low sodium
- Low fat
- Vegetarian
Topping for Olive Spiral Bread Slices
Ingredients
- 36 slices Olive Spiral Bread with Three Toppings
- 1 tbsp (15 mL) black peppercorns
- 2 tsp (10 mL) fennel seeds
- 1 tsp (5 mL) salt
- 1 lb (500 g) lamb loin or sirloin cut in 2-inch/5 cm wide strips
- 2 tbsp (30 mL) olive oil
- Cherry tomatoes, thinly sliced
Preparation
In spice grinder or with pestle in mortar, coarsely grind peppercorns with fennel seeds; mix with salt. Sprinkle all over lamb, pressing into meat.
Place on baking sheet or roasting pan; brush with oil. Roast in 400F/200C oven until medium-rare or thermometer inserted in centre of thickest part registers 130F/55C, about 7 minutes.
Transfer to carving board; let stand for 5 minutes. Thinly slice into rounds; place 1 round on each slice of Olive Spiral Bread. Garnish each with slice of cherry tomato.
Makes about 36 slices.
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